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Vegetarian

Our Memorial Day appetizer: small pockets of goodness… and summer!

I think of my father every Memorial Day. Although he was never sent into combat, he did work in the military and had a dream to advance in the military ranks. This dream crashed when he was asked to join the Communist Party and he refused. He was expelled for this reason and spent his life longing for a return to the army (which never happened) and hoping his daughter would live a better life in freedom.

Back then, whenever there was a special occasion to celebrate, my mom and aunt would make the same appetizers: deviled eggs, chicken liver patรฉ, eggplant salad, and cheese filled tomatoes. I posted about the first three already, so now it’s time to write about the fourth – a cheerful, summery and vibrant dish. After all, what else says “summer” better than ripe, ruby red, sweet and thirst-quenching tomatoes? ๐Ÿ™‚ Keep Reading

Super Bowl, vegetarian style: my quinoa, sweetcorn and spinach patties

Up until these past few months, I never actually thought much about the versatility and healthfulness of grains. As a child, my exposure to them in their unprocessed state was minimal. We used to eat a lot of carbs – mostly white, refined bread – but never wheat, oats or other grains per se. Since then, my diet has changed tremendously, and for the better. Still, it was only lately that I have decided to give the much-lauded grains a try, and I couldn’t be happier with my find. We have become “grains aficionados” – and we love it! ๐Ÿ™‚

I made these quinoa patties earlier in the week, and I will make them again today, on Super Bowl Sunday. My husband likes to eat them for lunch at work. He says they are light yet satisfying, and they make them feel good about himself and his eating habits. As for me, I really enjoy the crunchy texture of the quinoa, and I think the pairing of the sweetcorn with the mighty red pepper flakes makes these patties stand out and deliver a truly rewarding flavor experience. I like sweetcorn – and I love sweetcorn and red pepper flakes!

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A panino a day keeps the panic away: my grilled eggplant and goat cheese panino

Whenever time is running out for me to come up with complicated meal ideas, the alternative is simple: panino it is! This should come as no surprise to those of you who have been following my blog for awhile now. Especially these past few months, with very little time to “spare” in the kitchen and with lots of things to do inside and outside our home, panini have ruled over our menu, and for good reasons: they are quick, easy to make, and very versatile indeed.

My husband and I are big fans of eggplant. However, so far my use of it has been limited to eggplant salad, eggplant parmigiana and stuffed eggplant. I came up with this idea of a panino because I was simply looking for another way to incorporate this rather unassuming veggie into my cooking. It was a “happy accident,” and pairing eggplant with goat cheese made up for a balanced and earthly panino, with an unadulterated mix of flavors which stays true to its component parts. Keep Reading

Happy Thanksgiving! Our vegan pumpkin strudel – at least as good as pumpkin pie :-)

Have you ever been afraid to make pastry dough? I have – and I still am! Luckily, my mother-in-law has recently given me the recipe below, which is an easy to make, but also economical (no eggs, no butter!) strudel-type pastry.

I am a big fan of strudel, that Austrian multi-layered pastry which is not just delicious, but also versatile. I literally grew up eating apple strudels, lol Meanwhile, my husband loves ricotta&raisinย  strudel, and always wants me to make more. As a matter of fact, yesterday I brought ricotta strudel to a pre-Thanksgiving party at work, and everybody loved it – and how couldn’t they? Light as a feather and delicately powdered with sugar, this dessert can brighten up any meal, and any occasion, Thanksgiving included. I made it for Halloween last month, and I’m making it again for Thanksgiving. We just can’t seem to get enough of it ๐Ÿ™‚
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Our winter salad: vitamins in a bowl!

What’s quicker to make: toast or salad? When it comes to cooking, this is the kind of thinking I’ve been using lately.

Yep, easy and fast: that’s all I want from recipes these days. Our little baby girl and my job have been taking a lot of my time, and laboring in the kitchen for hours on end just doesn’t seem feasible anymore – for now, anyway. I long for a day when I’ll no longer feel rushed, stressed out and unbelievably tired. Until then, we still have to eat, of course, ๐Ÿ™‚ so I’ve been trying to come up with quick, easy and healthy meal solutions. For us, salads have been the way to go these past few months.

The salad below is what I usually call “a winter salad,” and it strongly reminds me of the years I spent in Eastern Europe during communism. Back then, cabbage represented a very popular food option (our choices were limited to begin with), and cabbage on the menu was a clear sign of winter. Years later, I found out my mother-in-law made this salad as well. However, she also used chopped dill in it – a sensible addition, which provides the cabbage & carrot mix with freshness and an extra flavor boost.

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A salmon sandwich to remember – and an ode to herbs de Provence

There is something really magical about the flavor and smell of herbs de Provence. Alluring and thoroughly perfumed, this potent herb mix reminds me of summer and makes me dream of future vacations in the South of France. As a matter of fact, visiting France has always been a (culinary) dream of mine. Hopefully I’ll get there one day: I’ll get to touch and smell the endless lavender fields I’ve seen in the movies, I’ll visit some of the famous French vineyards, and I’ll feast on rustic dishes which will remain implanted in my memory forever.

In the meantime however, I am glad to be able to recreate the culinary spirit of France by using herbs de Provence, and I only wish I’d known more ways to incorporate them into my recipes. Sadly, due to my lack of spare time to do any cooking at all (!) nowadays, I have had no chance to do any research or to come up with any new recipes – so I’ve stuck to using this herb mix in some old, tried-and-tested dishes, such as the fish sandwich below. Keep Reading

Veggie and mozzarella bliss: my mushroom panino – made in a hurry!

What is one of the things I like about mushrooms? They can cook really fast – and fast is all I need now, when I’m so busy with work and with the baby ๐Ÿ™‚

Truth is I’ve been incredibly busy these past few weeks, and as much I’ve been meaning to make more elaborate dishes, time has always got in the way. At least with panini and sandwiches you don’t need a lot of time. Plus, you can always use items from your pantry and/or fridge, which means that you don’t have to find a “window” in your day to go shopping, and to make and carry around elaborate shopping lists. I couldn’t do either the other day, so I decided to use up a portabella mushroom, some mini peppers and two ovolini I had been storing in my fridge for awhile to make a vegetarian panino for myself and my husband. Keep Reading